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KFC Flavour Seasoning, and it’s gluten free!

21 Dec

It's yummy on wedges too!

  • 2 Tb salt
  • 1 cup rice flour
  • 2 Tb pepper
  • 4 Tb paprika
  • 1 tsp garlic salt
  • 1 Tb mustard
  • 1 Tb thyme
  • 1 Tb basil
  • 1 tsp oregano
  • 1 Tb powdered ginger

Mix together.  TaDa!!

Okay, a few more details. ūüėČ ¬†For the ingredients that are not already powder I throw them all in the coffee/spice grinder and give them a quick whizz. ¬†This makes lots, which suits me fine because that way I have it ready in the pantry. ¬†For wedges I just shake it on the spuds before cooking.

For chicken….. it can just be sprinkled on, but for a more authentic KFC style…. where I got this recipe from originally it was for little cubes of chicken, I cut the chicken in to strips instead if I’m doing it this way. ¬†Coat your chicken in flour (to make your egg stick), then coat it in a little whisked egg (to make the seasoning stick), then coat it in the seasoning. ¬†Shallow fry the chicken in oil to set the seasoning a little, then pop the chicken in a moderate oven (on foil) until it’s cooked through.

Whenever I’ve used this on pieces such as drumsticks I have just shaken it on rather than doing the whole sticky egg routine, it gives it a nice flavour, but it’s not the same as KFC. ¬†Dad-of-the-Tummies has done drumsticks in the KFC fashion, but I don’t know what he did because I hid from the kitchen. ¬†In my defence, BT5 was only two days old, and we had spent the afternoon out taking photos of the kids at the spot we had our wedding photos taken because it was our tenth wedding anniversary, and the day before that had been BT2’s birthday…. I was a little tired. ¬†Plus I needed to not over do things because BT2’s birthday party was the next day. ¬†Anywhooo, I don’t know what he did, I just know he made a big mess and dinner was late (good thing he tidies up after himself ;-)), but it tasted nice. ¬†The only critique I remember hearing from Dad-of-the-Tummies is that the coating wasn’t as thick as KFC. ¬†I must get around to experimenting with it myself some time!

This stays nice when it is cold too. ¬†I plan on whipping up a batch of the seasoning today, then cooking chicken strips on Christmas Eve, popping them in the fridge, and taking them to lunch with the in-laws on Christmas Day. ¬†I have no doubt they’ll be a hit.

(I’m adding this to Tasty Tuesday, check it out for loads more recipes!)

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Seafood Sauce/Dressing

2 Dec

This was a total MacGyver meal, so there aren’t a lot of measurements, but I’ll do my best.

Salad, with prawns lightly coated in Seafood Sauce.

Slop a bit of oil in the bottom of a pot, squeeze the juice from half a lemon in too, add half a dozen chopped garlic cloves, and turn on to medium heat.  Dump in a 300g bag of prawns (they were the frozen, ready to cook type) and a bit of salt, and put the lid on.

While it is cooking away get the rest of your meal done.  We had this with a simple salad (lettuce, grated carrot, capsicum, cucumber, and there would have been avocado too except I forgot to put it in), but it would go well with pasta or pizza.  I plan on using the leftover sauce on a seafood pizza.

Stir it occasionally to make sure the prawns are cooking right through.  By the time the salad was ready the oil/lemon/prawn juices combo had reduced and thickened a bit. I added about half a Tbs tomato paste (a.k.a. however much is left in the little pot in the fridge), a Tbs cornflour (mixed with a little water), stirred them through, then mixed in enough milk to get the consistency I wanted.  I then added the juice of the other half of the lemon, and salt to taste.

For the salad I scooped the prawns out and placed them on top, then swirled some of the sauce over each portion after it was dished.  This was definitely a hit with everyone who could eat it.  (Alternative dinner was provided for Bottomless Tummy 2. ;-))

Cheats Gravy

29 Nov

One night last week I needed gravy, but I needed it in a hurry.

I usually make gravy the proper way – thickening the cooking juices (I make sure to have some onion and/or garlic in with the meat to flavour the gravy, for another cheat…. it can be cut up little and thrown in right at the end if you forget to cook it slowly with the meat), adding a little bit of water, stirring, a bit more water, stirring, a little more water, a little more stirring…. the result is great, but it’s not exactly speedy!

I thought what’s the worst that can happen?

Pour the desired amount of water in to the roasting dish (if you want a cup of gravy use a cup of water, and a bit more to allow for evaporation), sit it on the turned-on-high element, and continue to mash potatoes, pack picnic gear, assemble the cornflour*, tell children to be ready five minutes ago, or all of the above.

*For each cup of gravy use 1Tb cornflour, mix it with a little water.

Once the water boils stir it a bit to make sure all the yummy bits have come off the bottom of the dish, then add the cornflour mix, stir, salt to taste, and you’re done!

****A note on cornflour gravies – I leave it a bit runnier than I used to when thickening with wheat flour. ¬†I find a thin gravy consistency works best, while if it’s a thick gravy it tends to go all gluggy after sitting a few minutes. ¬†It doesn’t need to be watery, it just needs to be on the thin side of gravy.

 

 

Quick Pasta Sauce

8 Nov

I diced the onion, and drained the boiling water off the pasta, but Bottomless Tummy 3 did the rest of this, she’s just shy of five years old.

  • 1 onion, diced
  • 2 400g tins tomato (I buy cut tomatoes, in juice)
  • 1 Tbs sugar (adding sugar removes the thin, tinny taste of canned tomato)
  • 2 tsp dried basil
  • 1 bell pepper, chopped
  • 500g / 1lb meatballs
  • Salt to taste

Fry the onion until glassy.  Add the other ingredients, simmer until everything is hot.  Either serve over pasta, or stir pasta through, depending on the shape you use.  Bottomless Tummy 4 chose (gluten free) penne, so we stirred it through.

Check out lots of other recipes at Tasty Tuesday.

“Everything Free” Meatballs

5 Nov

These are gluten free, dairy free, egg free, spice free, pork free and additive free, which for a change rather than complicating things makes them super simple!

For 500g beef mince (1lb ground beef)….. chop half an onion finely, chop a few cloves of garlic, add a Tbs of seasoning. ¬†Depending what you are doing with the meatballs the seasoning can be changed up, I use mixed herbs for multi-purpose (thyme, oregano, sage), basil would work for tomato based meals, curry would be a nice twist, there are limitless options really.

Squish it all together with your hands, then shape in to balls. ¬†Fry them until they are cooked to the middle (I don’t bother with oil because the mince ends up releasing fat anyway), or just brown them if they will be cooking longer in a sauce.

After I cut the onion and garlic Bottomless Tummy 3 (nearly 5 years old) did the work on these. ¬†She was VERY proud to be able to present her family with the dinner she had made! ¬†In the next few days I’ll try to get up the easy sauce we threw together to have with them.

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